Food attractiveness and recognition for institutionalized elderly, healthy and with Alzheimer’s disease

PhD :
Virginie POUYET
Preview :
This doctoral program investigate sensory and semantic factors of food attractiveness for elderly with Alzheimer’s disease. Experimentations are conducted in nursing homes to analyze food choices, behavior and consumption of elderly with Alzheimer’s disease compared to healthy elderly for different food preparations and presentations. The operational objective is to increase food pleasure and consumption for people with Alzheimer’s disease by providing attractive food.
Supervisor :
Gérard Cuvelier - Agnès Giboreau
Graduate School :
ABIES - AgroParisTech
Partners :
  • AgroParisTech
  • Orpea

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  • Workshop & International Research Symposium
    The Center for Food and Hospitality Research at Institut Paul Bocuse hosts Research Symposiums in which researchers and professionals from throughout the world come together to discuss ...

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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